Food Protein for flavor enhancer
Hydrolyzed Vegetable Protein
(Special use in seasoner, chicken powder, soup bases)
Hydrolyzed Vegetable Protein is made from soybean or corn. It is broke protein down into eighteen kinds of free amino acid and peptide. It is refined after a series of filtration, destaining, heavy metal removing and spraying drying.
But, Chengdu Auspicious Clouds Chemical Co., Ltd based on the unique technology of Doc. Xing Who ever studied abroad in U. S. A. It used low temperature, weak-acid and low tension (triple low condition), and also avoid to damage the delicate flavor. And it kept the instinct and unique flavor with pure, soft and rich fragrance. It is broke down into varies of amino acid with eutrophy which is the best raw materials of seasoner, and it is widely used in the food industry.
1. Quality Standard: (Unit: %)
Appearance: Brown, light yellow powder, delicious taste, rich in eight kinds of amino acid and peptide.
Total N≥ 5.0, amino ≥ N. 5, PH6~8, sodium chloride 38~42%
Pb ≤ 5ppm, As≤ 1ppm, 3 chloropropanol≤ 1ppm
Bacterial colony <100 cfu/g, coliform: <30MPN/100g
Salmonella, Shigella, staphylococcus, hemolytic streptococcus: Not detected.
2. Application
There is a unique flavor of seasoner in HVP, which is widely used in chicken powder, soup bases, flavor sauce, sauce of instant noodles, meat, baked goods, quick- frozen food.
The product can supplement amino acid and increase the nutrition ingredient. It not only can enhance the freshness, improve the taste, mask the peculiar smell, but also can reduce the usage of MSG, I+G and to upgrade product quality, and also reduce cost.
3. Amount added suggestion
Chicken powder, 2-15%
Soup bases, flavor sauce, sauce of instant noodles 1~10%
Soup bases, sauce 1~20%
Meat, baked goods, quick- frozen food 0.5~5%
4. Package
Paper bag, barrel, moisture absorption, sealed storage.
5. Expiration date, 18 months
The unique feature of our product( HVP)
The unique technology;
Low temperature, weak acid, low pressure
Traditional product: High temperature, strong acid, ordinary pressure (delicate flavor damaged)
| Testing projects |
Flats |
Standard value |
Detection value |
Individual determination |
| Appearance |
--- |
Brown free flowing powder |
Brown free flowing powder |
Qualified |
| Odour |
--- |
Savoury smell |
Savoury smell |
Qualified |
| PH(2% solution) |
--- |
6~8 |
7.1 |
Qualified |
| Total Nitrogen |
% |
≥5.0 |
5.5 |
Qualified |
| Amino Nitrogen |
% |
≥4.0 |
4.2 |
Qualified |
| NaCl |
% |
≤45.0 |
39 |
Qualified |
| Moisture |
% |
≤5.0 |
4.5 |
Qualified |
| Ash |
% |
≤49.0 |
48.5 |
Qualified |
| Ammonium Chloride |
% |
≤2 |
≤0.5 |
Qualified |
| 3-Chloro-1,2-Propanediol |
mg/kg |
≤1.0 |
≤1.0 |
Qualified |
| Arsenic (as As) |
mg/kg |
≤0.5 |
≤0.5 |
Qualified |
| Lead (as Pb) |
mg/kg |
≤2.0 |
≤1.0 |
Qualified |
| Total Plate Count |
/g |
<10,000 CFU |
<10,000 CFU |
Qualified |
| E.Coli |
/g |
Negative |
Negative |
Qualified |
| Salmonella |
/25g |
Negative |
Negative |
Qualified |
| Sieved rate (20 HEAD) |
% |
≥98 |
100 |
Qualified |
| Conclusions :Qualified |
Audited Supplier 
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